Baked Snapper With Tomato Orange Sauce
|Chopped tomato||2 Pound (3 Cups, Red Ones)|
|Yellow tomato||1 1⁄2 Pound, chopped (2 Cups)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Grated orange rind||1 Teaspoon|
|Fresh orange juice||1⁄4 Cup (4 tbs)|
|Ground turmeric||1⁄8 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Red snapper fillet/Grouper / other firm white fish||24 Ounce (4 In Number, 6 Ounce Each)|
|Olive oil||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
1. Preheat oven to 400°.
2. Combine first 8 ingredients in an 11 x 7-inch baking dish. Bake at 400° for 20 minutes. Arrange fish on top of tomato mixture. Drizzle with oil, sprinkle with salt and pepper. Cover with foil, bake 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.